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–+ servings
three slices of cinnamon pumpkin bread on a serving platter.

Cinnamon Pumpkin Bread

5 from 2 votes
This easy cinnamon pumpkin bread is moist and delicious, with a soft crumb and sweet cinnamon swirl throughout. Top it with cinnamon sugar for the perfect crunchy topping.
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Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Servings: 12 slices
Author: Molly Thompson

INGREDIENTS

Pumpkin Bread

  • 1 1/2 cups pumpkin puree
  • 1/2 cup unsalted butter melted
  • 1 cup light brown sugar packed
  • 2 large eggs room temperature
  • 1 teaspoon pure vanilla extract
  • 1 3/4 cup all-purpose flour gluten-free if needed
  • 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon kosher salt

Cinnamon Swirl

  • 3 teaspoons cinnamon
  • 1/2 cup granulated sugar

INSTRUCTIONS

  • Preheat the oven to 350°F and grease a loaf pan with nonstick cooking spray and line the long edge with parchment paper, leaving some overhang on the sides.
  • Whisk the together the pumpkin puree, melted butter, brown sugar, eggs, and vanilla in a large bowl.
    1 1/2 cups pumpkin puree, 1/2 cup unsalted butter, 1 cup light brown sugar, 2 large eggs, 1 teaspoon pure vanilla extract
  • Add the flour, baking powder, baking soda, pumpkin pie spice and salt, and mix until just combined.
    1 3/4 cup all-purpose flour, 1/2 tsp baking powder, 1 tsp baking soda, 1 1/2 teaspoons pumpkin pie spice, 1/2 teaspoon kosher salt
  • In a separate small bowl, mix together the cinnamon and granulated sugar to make the cinnamon swirl.
    3 teaspoons cinnamon, 1/2 cup granulated sugar
  • Spoon half the pumpkin bread batter into the prepared loaf pan. Sprinkle generously with the cinnamon sugar, reserving 2 tablespoons for topping the loaf. Add the remaining batter over the sugar. Run a knife down the center of the loaf 1-2 times to gently swirl the sugar. Sprinkle the remaining cinnamon sugar over top of the batter.
  • Bake in the preheated oven for 60-70 minutes or until a toothpick inserted in the center comes out clean. Begin checking it at 50 minutes and tent the bread with foil if the top is starting to look too brown.
  • Remove from the oven and allow it to cool in the pan for 15 minutes then use the parchment overhang to remove it from the pan and finish cooling on a wire rack.

Notes

Muffins. Line a 12 count muffin tin with paper liners and spray with non stick spray. Follow the same instructions, filling them and swirling the middle. Bake at 425 for 7 minutes then reduce the heat to 350°F and continue baking for 12-14 minutes, or until a toothpick inserted in the center comes out clean.
Mix-Ins. Add chocolate chips, cinnamon chips, chopped nuts, or dried fruit to the batter if desired.
Gluten-Free. Use a 1:1 gluten-free baking flour, like Bob's Red Mill or King Arthur. 
Dairy-Free. Swap the butter for a vegan butter.

Nutrition

Serving: 1slice | Calories: 253kcal | Carbohydrates: 42.5g | Protein: 2.7g | Fat: 8.6g | Cholesterol: 51.3mg | Sodium: 216.9mg | Fiber: 1.8g | Sugar: 22.7g
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